A semi-timely post coinciding with the live-action Cinderella, which we watched as well! Unfortunately, we didn’t do any recipes from the live-action Cinderella…although the sweets that were shown at the ball were tempting.

The animated Cinderella is a perfect breakfast movie, as all the food in the movie is breakfast food. So get that fire going, brush some cinders on your face and discover all the food from Cinderella.

Lucifer’s Cat Cream

Of course Lucifer gets the first food of the movie.

(Credit: Disney)

And on the subject of Lucifer, who would unironically name their cat after Satan? Why would Cinderella’s dad marry someone who unironically named their cat after the devil? Wouldn’t that raise some red flags? It’s not exactly subtle.

Lucifer's Cat Cream

Ingredients:

Melt the butter in a saucepan over a medium heat (or in microwave) be sure not to let the butter boil

Remove from heat

Add in the milk

Mix well for 2-3 minutes.

Greedy Gus-Gus Corn

Are the chicken feed corn kernels really worth it? Are they Gus?!?!

(Credit: Disney)

I ate some corn, like Gus. I didn’t have to run away from a hungry cat while doing it though. There’s not really a recipe for this, just corn. You can steam it until it’s soft. Or let it go stale and eat it as chicken feed.

Drizella’s Porridge

Cinderella is shown taking some breakfast to her step-family. We wanted to be accurate with the type of breakfast she would be serving, seeing as this is supposed to take place in 19th-century France. However, it seems like the animators either didn’t see it as taking place in France, or just weren’t accurate with their French breakfasts. It looks like Cinderella is taking her family porridge and tea.

(Credit: Disney)

However, porridge isn’t a common French breakfast. They usually eat grains, coffee, and fruits. But because it really looks like porridge, we were true to the animation and made some porridge.

Spoon the yeast on one side of the bowl, and the salt on the other side.

Pour in the warm water and with your regular mixer paddle, mix on low speed until the dough comes together in a mass.

Switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 tablespoon of flour at a time. If too dry, add 1 tablespoon of water to dough to adjust.

Let the dough rest for 5 minutes.

Turn the mixer on again and mix for 3 minutes. (If mixing by hand, mix for 6 minutes, then let rest for 7 minutes and mix again for 7 minutes.)

Take the dough out and place on the counter. Remember that 1/4 cup of flour that we reserved? We’ll use it now.

As you knead the dough by hand, incorporate more flour as you need.

Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball.

Place this dough in a large lightly oiled bowl

Turn dough over so that all sides have a thin coating of oil.

Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise.

Dough should almost double in size.

While the dough is rising, about 1 hour into the rising stage, preheat your oven to 450F and place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up.

If you are using a loaf pan for steam, also place that into the oven, on the very bottom rack, off to one side of the oven.

After the dough has risen fully, punch dough down and form back into a ball. Poke your finger on the surface – the dough should give into the pressure and slowly creep back up.

Ok, here’s the fun part. Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps)

Pick up the dough – stretch it out until it forms a big rectangle.

Dust your work surface with flour and fold over the ends of the dough inwards in 3rds.

Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again.

Fold over in half. The karate chop helps get the middle tucked inside.

Pinch all sides shut. This is important – you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don’t knead the dough again – you’ll pop all the beautiful gas that took 1.5 hours to create!

Turn the bread over so that it is seam side down.

Cover the loaf with a damp kitchen towel. Repeat with the other dough ball.

Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes.

After bread is done rising, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process.

When you are ready to bake, remove your baking vessel from oven. Carefully slide the gorgeous loaf into or onto your baking vessel.

If you are using pizza stone or inverted baking sheet: You can probably fit both loaves on it at the same time, just leave at least 6-8″ of space between the loaves. -> Get a 1/2 cup of water ready next to the stove.

Open the stove, put your bread in the oven and throw the water on the oven floor or in the pre-heated loaf pan.

Bonus: 19th Century Hot Chocolate

It seems like she just has hot water in her tea kettle. But we didn’t feel like making tea. So even though it probably wasn’t hot chocolate, we found a great recipe for 19th century hot chocolate. Remember, sweet chocolate didn’t come to be until later.

Everything was alright. Nothing was blow-your-glass-slippers-off amazing. The best thing about the meal was the homemade toast. That was really good. The hot chocolate was kind of disappointing. Of course, I don’t love bitter chocolate, and it was pretty bitter.